In a bowl mix sugar, cinnamon, nutmeg, vanilla extract, milk, and eggs. Whisk together and pour in a shallow pan. Start dipping the bread and let it rest on one side to soak. After a few minutes, flip and let the other side absorb the mixture.

Cook 4 strips of bacon over medium heat, place on paper towel and let drain. Keep bacon fat in pan.

Throw diced potatoes into the pan with the bacon fat and brown. Add salt and paprika to taste (or use seasoning salt if you have that). Cut up bacon once it has cooled and mix it back into the potatoes. Spoon and lightly compress this mixture into the ramekins.

Crack eggs and place one into each ramekin and move it around a little so the egg covers the bacon/potatoe mixture.

Place in oven on a cookie sheet (incase it spills) for 10-20 minutes, depending on how you like your eggs cooked.

Start cooking the french toast in the same pan with the bacon fat, flip when brown and set aside.